It wouldn’t be a Fein family Break-the-fast without this recipe. We always have a buffet of casseroles and salads, never the typical smoked salmon and bagels because my daughter has a life–threatening allergy to fish. After several years experimenting with different choices, we all decided we love this dish the best. And best of all, I can make it in advance and freeze it and pop it into the oven for when my company comes.
2 (10-ounce) packages frozen spinach, preferably whole leaf, thawed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 large eggs
8 ounces feta cheese, crumbled
6 tablespoons freshly grated Parmesan cheese
1 tablespoon minced fresh dill
Freshly ground black pepper, to taste
4 sheets phyllo dough
2 tablespoons butter, melted
Preheat the oven to 400°F.
Squeeze as much water out of the spinach as possible and set aside.
Heat the olive oil in a sauté pan over medium heat, add the onion, and cook for 2–3 minutes or until softened. Stir in the spinach and mix well. Remove the pan from the heat and add the eggs, feta cheese, Parmesan cheese, dill, and pepper to taste.
Place in an 8- or 9-inch square cake pan or a rectangular baking dish. Place one phyllo sheet on top of the spinach mixture (tuck edges under if needed). Brush with some of the melted butter. Repeat with remaining phyllo and butter.
Bake for about 20 minutes or until golden brown.
Yield: Makes 4 servings for dinner, 8 as part of a buffet
Recipes: Dairy, Spinach Pie, Cheese, Kosher